- 4 sockeye salmon portions
- Fajita seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 3 bell peppers, sliced (any color combo)
- 1/2 large onion, thinly sliced
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 2 tablespoons reduced sodium soy sauce
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
Love a good southwest-inspired meal? This one's for you! This sheet-pan fajita salmon with cilantro lime butter is officially Captain Jenn's new favorite recipe! Ah, it just BURSTS with color and flavor. One-pan dishes are simply the best. Little clean-up & amazing taste!
Whisk the fajita seasoning with 1/4 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside.
MARINADE: In a shallow large bowl or dish, whisk together all of the Marinade ingredients. Remove 1 tablespoons to use later for vegetables. Add salmon and marinate 30-60 minutes at room temperature. Meanwhile you can prep your veggies.
Preheat oven to 400 degrees F. Line baking sheet with foil and spray with cooking spray.
Add onions and bell peppers to baking sheet. Sprinkle with 1 tablespoon fajita seasoning, 1/4 teaspoon salt and drizzle with 1 tablespoons olive and 1 tablespoon reserved marinade. Toss until evenly coated then spread evenly on baking sheet. Roast 5-10 minutes depending on thickness of salmon and how done you like your vegetables (5 minutes if you have thicker salmon because peppers will cook longer with salmon, closer to 10 minutes for thinner salmon, because peppers won’t cook as long with salmon).
Stir veggies and move to one side of your pan. Add salmon and rub with all remaining Fajita seasoning. Bake at 400 degrees F for approximately 12-16 minutes or until salmon is cooked through and flakes easily with a fork (cooking time may vary depending on thickness of salmon, see note)*
Broil salmon and veggies for 1-2 minutes or until veggies are slightly charred and salmon is golden. Spoon Cilantro Lime Butter evenly over salmon (directions follow). Season with additional salt and pepper to taste.
Serve salmon and veggies in tortillas or on rice or salad with toppings of choice such as black beans, tomatoes, avocados/guacamole, sour cream, hot sauce and additional freshly squeezed lime juice if desired etc.
Cilantro Lime Butter:
Melt butter in a medium bowl. Stir in lime juice, cilantro and salt.
• 4 tablespoons butter, melted
• 1 tablespoon fresh lime juice
• 1 1/2 tablespoons finely chopped cilantro, packed
• 1/4 teaspoon salt
Cooking time will vary depending on the size and thickness of your salmon fillets. Roast until the salmon is cooked through and flakes easily, 4 to 6 minutes for every 1/2-inch thickness
Optional Garnishes: Tomatoes, Avocados, Guacamole, sour cream, hot sauce, black beans, rice, or tortillas.
Recipe Inspired By: Carlsbad Cravings
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